Level 2 Catering and Hospitality First Assessment

Seven weeks into term one our Catering class had their first practical assessment. We had been learning about proper hygiene practices, storage, preparation and cooking.
We had to apply all that we had learnt into this practical. Recipes were handed out on Tuesday in which the class had to analyse and Wednesday was preparation day for cooking on Thursday.

Each group had to decided from the recipe which ingredients were needed to be prepared on preparation day and which ones were to be made on the actual cooking day. The dish that we had to prepare was Vietnamese beef stir fry with soft noodles.

Overall the class found the practical easy and manage to finish within time. The time frame set for us was an hour and within this hour we had to clean and present the dish 5 minutes prior to the bell going. Furthermore we had to make sure that the temperature in which we served the dish at was correct. Towards the end the student’s easy perception of the dish was faulted by the mistakes found by two taste testers and the teacher. A couple of groups did not soak their noodles long enough to soften before serving, some had over cooked their meat which was dry and tough and some groups vegetables were too big and chunky for the overral presentation of the dish.

Despite all the little flaws the overall practical went well and the food samplers were happy with the result of some of the groups.

We look forward to our next practical assessment which will be Thai Scented burgers with wedges and tomato relish.

William Misilei

Thai Beef or Lamb with Stir Fry Noodles

Ingredients

Water
125 gr. Vermicelli (cellophane noodles)
250 gr. Beef or lamb strips
1T olive oil
1/2 red pepper
1 courgette
1 spring onion
1/2 t ginger paste
1/2 t garlic past
1/4 t chilli paste
2T Thai fish sauce
2T oyster sauce
1T sugar
1/4 t dry coriander

Equipment

Colander
Large bowl
Fry pan or wok
Chopping board
Sharp knife
Wooden spoon
Measuring spoons
Enamel plate
Plate
Tongs
Slotted spoon
Serving plate

Method
Soak noodles in a bowl of cold water until soft, then drain
Cut red pepper and courgette into strips. Slice spring onion diagonally and leave aside
Heat oil in a wok or fry pan
Add the strips of lamb or beef and brown quickly. Set aside.
Add another teaspoon of oil to the wok and add vegetables, ginger, garlic, chilli and coriander. Stir fry for 2 – 3 minutes
Mix in fish sauce. Oyster sauce and sugar
Return browned meat to the frying pan along with the drained noodles and stir fry until heated through
Serve immediately